Ingredients
For the chai spice:
- 2 ¾ teaspoons cinnamon
- 1 ¾ teaspoon ginger
- 1 teaspoon cardamom
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
For the chai cookies:
- 1 cup (227 grams) unsalted butter, melted then cooled to just slightly warm
- 1 cup (220 grams) brown sugar
- ⅔ cup (133 grams) white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 grams) all purpose flour
- 4 teaspoons chai spice (prepared above)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the chai sugar:
- ¼ cup (50 grams) white sugar
- 1 tablespoon chai spice (prepared above)
For the glaze:
- ½ cup (60 grams) confectioners’ sugar
- 1-2 tablespoons milk (to desired thinness)
- ¼ teaspoon vanilla extract
Instructions
- Prepare the chai spice: In a small mixing bowl, whisk together all of the spices until well-combined. Set aside for later use.
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line 1 to 3 baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter, brown sugar, white sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, 4 teaspoons of the prepared chai spice blend, baking soda, baking powder, and salt. Whisk until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients and fold together gently with a spatula until the dough is well-mixed but not overworked.
- Prepare chai sugar coating: In a small bowl, mix ¼ cup white sugar with 1 tablespoon of the prepared chai spice to create the chai sugar for rolling the cookies.
- Scoop and roll cookie dough: Using a medium cookie scoop, portion dough into balls. Roll each ball thoroughly in the chai sugar mixture to coat evenly.
- Arrange and bake cookies: Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 13 to 14 minutes, or until the edges are just beginning to turn golden brown.
- Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
- Make the chai glaze: Once the cookies are fully cooled, mix together the confectioners’ sugar, milk (starting with 1 tablespoon), and vanilla extract in a medium bowl. Whisk until smooth and adjust milk quantity to reach desired drizzle consistency.
- Glaze the cookies: Drizzle the chai glaze over the cooled cookies using a spoon. Allow glaze to set slightly before serving or storing.
Notes
- Ensure the melted butter is cooled slightly before mixing to prevent cooking the eggs.
- Adjust the amount of milk in the glaze to achieve either a thicker drizzle or a more runny glaze depending on preference.
- For best results, bake cookies on one sheet at a time for even heat distribution.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk in the glaze.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
